Southern Gulf Nachos
Dive into a taste of coastal comfort with these irresistible Southern Gulf Nachos, a seafood-lover’s twist on a crowd-pleasing classic! This vibrant recipe layers crispy tortilla chips with juicy Cajun-spiced shrimp, succulent lump crab meat, and a blend of Monterey Jack and cheddar cheeses for a melty, indulgent base. The nachos are then crowned with fresh toppings like sweet corn kernels, zesty pico de gallo, creamy avocado, and thinly sliced jalapeños for a perfect balance of bold flavors and textures. Ideal for entertaining, this quick and easy dish is ready in just 25 minutes and serves as a stunning appetizer or a fun main course with Gulf Coast flair. Serve with lime wedges and a dollop of sour cream to complete the perfect bite. Keywords: Southern Gulf Nachos, seafood nachos, Cajun shrimp nachos, easy appetizer, coastal cuisine, seafood recipes.
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Recipe Information
Ingredients
- 12 ounces tortilla chips
- 1 pound medium shrimp, peeled and deveined
- 8 ounces lump crab meat
- 2 teaspoons cajun seasoning
- 1 tablespoon olive oil
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 whole jalapeño, thinly sliced
- 1 cup fresh corn kernels (or frozen corn, thawed)
- 1 cup pico de gallo
- 1 whole avocado, diced
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Spread the tortilla chips evenly on a large oven-proof tray or baking sheet.
In a mixing bowl, toss the shrimp with cajun seasoning and olive oil until evenly coated.
Heat a skillet over medium-high heat and cook the seasoned shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat.
Scatter half of the Monterey Jack and cheddar cheese over the tortilla chips.
Evenly distribute the cooked shrimp, crab meat, and fresh corn kernels over the chips and cheese layer.
Top with the remaining Monterey Jack and cheddar cheese.
Bake in the preheated oven for 7-10 minutes, or until the cheese is fully melted and bubbly.
Carefully remove the tray from the oven and top the nachos with pico de gallo, avocado, jalapeño slices, and fresh cilantro.
Serve immediately with lime wedges on the side and a dollop of sour cream if desired.
Nutrition Facts
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.1 g | 369% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 57.3 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 8090 mg | 352% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 24.7 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 3439 mg | 265% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4699 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
